Chorizo Breakfast Casserole
- Ingredients:
- 6 eggs
- 3 large zucchini
- 1/2 tablespoon coconut oil
- 1/2 red onion, chopped
- 1/2 cup mushrooms (optional
- 2 links chorizo, casings removed
- Freshly ground sea salt and black pepper, to taste
Directions
- Preheat oven to 375 degrees F. Cook the chorizo in an oven-safe skillet over medium heat ( I use a cast iron skillet.) Set aside.
- Grate all of the zucchini and put into a large bowl. Sprinkle with salt and allow to sit out for at least 5 min. to “sweat” out some of the moisture before cooking. Using a paper towel, pat the moisture out of the zucchini. In a separate bowl, beat the eggs with salt and pepper or seasonings of your choice.
- Combine all of the ingredients, including cooked chorizo, in the large bowl and mix together. You want to have enough eggs to coat the whole mixture. Warm about a 1/2 tablespoon of coconut oil in the skillet over medium heat. Add the zucchini mixture into the pan. Cover and cook about 5 minutes until the eggs start to set on the bottom. Transfer to the oven and bake for 12-15 minutes, until the eggs are firm. Remove and let rest for 5-10 minutes, then serve.